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Menudo Recipe

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This recipe for Menudo, by , is from The Hardin Family's Good Grub, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mike & Anne Cammack
Added: Monday, October 13, 2008


24oz hominy, white canned
12oz garbonzo beans, canned
4 lbs tripe, blanched
2 lbs pork butt roast, diced
4 quarts chicken stock
2 large onion, 1/4 inch diced
4 each garlic cloves, mashed
4 each green peppers, 1/4 inch diced
4 each red peppers, 1/4 inch diced
6oz olive oil
Salt and pepper, to taste
1 t chili powder
1 t cumin**, ground
2 (12oz) can stewed diced tomatoes
4oz white wine**
2 T cilantro, chopped fine
1 T oregano, dried
3oz cider vinegar**
(** magic ingredients**)

Peel and chop onions, green and red peppers (remove seeds) and set aside. In a large heavy 16oz pot, blanch the tripe and port butt. Place on a high heat and bring to a rock and rolling boil. Reduce heat and low boil for 1 hour. Remove the tripe and pork butt (I love saying Butt) and set aside to cool. In a large skillet, sweat the onions, garlic, red and green peppers in the olive oil until soft. Add the chicken broth, veggies, with the olive oil to the blanching water. Dice up the tripe and pork butt (there it is again) into 1/2 inch cubes. Add this back into the large stock pot with the tomatoes, chicken stock and veggies. Bring mixture back to a rolling boil, reduce heat to low simmer for about 1 hour or until meat is tender. Add the drained white hominy, undrained garbonzo beans and all other ingredients. Don't forget the 3 magic ingredients, they do make a difference. Let simmer for 1 hour and serve hot.

Personal Notes:
Personal Notes:
This is a nutritional dish that is one of those Mexican staple foods that is often served on New Year's morning as a hangover cure. This can sometimes open up your sinuses, too, you be the judge. This is high in fat, cholesterol, and calories (not something you would want to eat all the time. It is also high in fiber.




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